Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni  This is where non-vegetarian cooks go when they have vegetarian guests for dinner - an absolute vegetarian classic.
Servings: 2 yield(s)
Ingredients
  • 200 g Spinach Leaves (about 1 bunch)
  • 200 g Ricotta Cheese
  • 0.125 tsp ground Nutmeg
  • 0.25 tsp dried Marjoram
  • 1 tbsp Pine Nuts
  • 1 Egg - beaten
  • 8 Cannelloni Tubes
  • 500 g Tomatoes - peeled, cored and diced (OR 400g tin of chopped tomatoes)
  • 1 Onion - finely diced
  • 1 clove Garlic - crushed
  • 50 g Mozzarella cheese - grated
  • 25 g Parmesan cheese - grated
Instructions
  1. Heat the oven to 180C fan-forced (200C conventional).
  2. Place the spinach in a large pan and cook, covered, over a medium heat until it has completely wilted.
  3. Add the ricotta, nutmeg, marjoram, pine nuts and egg and stir thoroughly. Set aside to cool.
  4. In another pan, cook the onions in a little olive oil until soft. Add the garlic, and fry briefly, then add the tomatoes, bring to the boil and then simmer for 20 minutes.
  5. Place half the tomato sauce in the bottom of an oven-proof dish, large enough to accommodate the cannelloni in a single layer.
  6. Fill the cannelloni with the spinach mixture and place in the oven dish. Top with the remaining tomato sauce.
  7. Bake for 20 minutes.
  8. Sprinkle with the grated cheeses, return to the oven and bake for another 15 minutes or until cheese is browned.